adapted from Cookie and Kate
Yield: 6-8 servings
1 medium butternut squash, halved, seeds removed
2 Tbsp olive oil
1 shallot, small chop
1 clove garlic, pressed
1 cup canned pumpkin (not pumpkin pie mix)
1 apple, cored, peeled, chopped
1 tsp chili powder
1 tsp ground cumin
1/2 tsp dried oregano
1/4 tsp ground coriander
Pinch of cloves
1 tsp kosher salt
3-4 cups vegetable broth
Juice from 1/2 lemon
Garnishes
1/4 cup pepitas, lightly roasted with spices.
1/4 tsp chili powder
1/4 tsp cumin
Pinch coriander
Sour Cream, thin with vegetable broth
Chopped cilantro
Preheat oven: 350° F.
Line a baking sheet with parchment paper. Place the squash, cut sides down and roast for 40 minutes. Test with a fork. Remove from oven when tender. Allow the squash to cool. Remove the flesh from the shell and place in a bowl. (Should the squash have some firm spots, it will continue cooking with the broth.)
In a Dutch oven, warm the oil over medium heat. Add the shallot and cook until softened, about 3 minutes. Add the garlic, squash, pumpkin, apple, salt and spices. Cook 2-3 minutes until fragrant.
Add the vegetable broth and lemon juice. Bring to a simmer over medium heat and cook for about 10 minutes. Test the squash to assure it is tender.
Blend the soup in batches in a blender or use an immersion blender and blend the soup until smooth. Return the soup to the pot and keep warm on low. Taste and adjust the seasonings, as desired.
To prepare the pepitas: In a small skillet warm the olive oil, chili powder, cumin, coriander and a pinch of salt. Toss to combine and toast for 3 to 5 minutes until lightly browned.
Ladle the soup into bowls and drizzle with the sour cream. Sprinkle with pepitas and cilantro.